Doctor's Review: Medicine on the Move

October 27, 2021

© Katherine Elphick

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Cranberry Loaf

This yummy loaf is perfect for breakfast, or as a lunchbox snack.

2 c. (500 ml) all-purpose flour
1 c. (250 ml) granulated sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg, well beaten
3 tbsp. grated orange peel
¾ c. orange juice
¼ c. vegetable oil
2 c. fresh or frozen cranberries, coarsely chopped

Preheat oven to 350°F (180°C).

In medium bowl, blend flour, sugar, baking powder, baking soda and salt. In small bowl, mix egg, orange peel, juice and oil.

Add egg mixture to flour mixture. Stir until moistened. Fold in cranberries.

Spoon into greased and parchment paper-lined 9-by 5-inch (23-by-13-cm) loaf pan. Spread batter slightly higher at sides and corners of pan.

Bake 60 to 70 minutes or until a toothpick inserted in centre comes out clean. Cool in pan 10 minutes before turning out on to a wire rack to cool completely. Wrap in plastic overnight for easier slicing.

Makes 1 loaf.

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